Flatbread with Chèvre Raspberries Bacon


Crisp flatbread covered in spicy arugula with fresh raspberries, crispy bacon, crunchy pecans, creamy blue cheese dressed lightly with lemon vinaigrette

1 flatbread 9 x 11″

1/3 – 1/2 C Chèvre

4  slices of bacon crisp and crumbled

1/2 C pecans

2 C arugula

6 ounces raspberries

1/3 C blue cheese crumbled.

Lemon vinaigrette


Preheat oven 400º F  Line baking sheet with parchment paper.

Place flatbread on prepared baking sheet and butter generously with chèvre to the edge. Transfer to oven and bake until edges are lightly browned about 8-10 minutes. Remove and cool for 5 minutes. Add arugula and remaining ingredients over arugula. Drizzle lightly with lemon dressing. Cut into 8 or 12 slices. Serve




















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